food
1
know-how
LEFTOVERS
Hard-Cooked Eggs
*
them and use within 5 days. (Toss out any
eggs that have been at room temperature
for more than 2 hours.) Slice the eggs and
use to add protein and flavor to a light
potato salad by combining with cooked
potatoes, cucumber, green onions* and
tomatoes. Drizzle with a dressing of equal
parts olive oil and lemon juice with a touch
of mayonnaise to make it creamy.
COOK’S TIP
Quick
Crum bs
Turn to your hand
grater to add a
sprinkling of bread
crumbs to a dish.
Place a hunk of Italian
or French bread in
the freezer for 20 to
30
minutes and grate
over vegetables or
casseroles before
baking or roasting.
New Ways with Yogurt
Take this fridge staple beyond breakfast
Q Salad with
Yogurt Dressing
In
a blender, mix together
olive oil, lime juice,
chili powder, a large
dollop of yogurt, and
a drizzle of honey
until smooth. Toss the
dressing with crisp
romaine, black beans,
sliced red onions, diced
avocado, and tomatoes.
© Mini Yogurt-
Lemon Pies
Cut out
rounds of refrigerated
piecrust. Place in mini
muffin tins and bake
at 40o°F until golden;
cool. Whisk half a
10
-ounce jar of lemon
curd into 3 ounces of
Greek yogurt; Spoon
into the pic shells and
top with berries.
© Yogurt-Dijon
Chicken
Stir together
!4 cup
yogurt, a spoon-
ful of Dijon mustard,
and a pinch of chopped
tarragon. Brush over
four chicken breasts.
Bake at 4O0°F for
30
minutes or until no
pink remains. Sprinkle
with toasted sliced
almonds and serve.
Don’t let those hard-cooked Easter eggs go
to waste. After dying the eggs, refrigerate
